Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication
Abstract
Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication. Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food”. Additives is any substance not commonly regarded or used as a food, which is added to or used in or on food at any stage to affect its keeping qualities, odaur, alkalinity or acidity or to serve any other technological function in relation to food (food labeling Regulations 1984).
Additives are a substance or mixture of substances, other than a basic foodstuff, which is present in a food as a result of any aspect of production, processing, storage or packaging (nutrition Board 1959). Additives is non-nutritive substances added intentionally to food, generally in small quantities, to improved it’s appearance, flavour, texture or storage properties (A report of a joint FAO and WHO Expect committee 156).
Additives are any substance used in or around food that may become a component of the food.Some are introduced specifically for the purpose of improving the nutritive value, taste, texture, or shelf life of the product; these are intentional additives other enters food as residues after some stage of production or manufacture and are known as incidental additives (introductory Nutrition 1989).
Conclusion
This study has examined the chemistry of food. Food chemistry has been defined as the study of chemical processes and interactions of all biological and nonbiological components of foods. The most essential aspects of food chemistry are the additives and preservatives. Additives have been used for many years to preserve, flavor, blend, thicken and color foods, and have played an important and essential role in reducing serious nutritional deficiencies. Additives help to assure the availability of wholesome, appetizing and affordable foods that meet consumer’s demands from season to season. In summary, a food needs to be looked at in its totality-is it gluten free or not? The presence or absence of additives in a specific food product can only be supplied by the food manufacturer.
